Best 3 Mango And Pineapple Salad Recipes

Tantalize your taste buds with a tropical explosion of flavors in this delectable Mango and Pineapple Salad. This vibrant dish combines the juicy sweetness of mangoes, the tangy zest of pineapples, and a medley of fresh herbs and spices. Perfect for summer gatherings, potlucks, or as a refreshing side dish, this salad is a symphony of colors and textures that will delight your senses. Discover two enticing variations – a classic Mango and Pineapple Salad with a zesty lime dressing, and a tantalizing Grilled Mango and Pineapple Salad with a smoky chipotle dressing. Both recipes offer a unique twist on this classic combination, promising a burst of flavors in every bite. Get ready to embark on a culinary journey to the tropics with this irresistible Mango and Pineapple Salad extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Steps:

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

MANGO AND PINEAPPLE SALAD

Mango and Pineapple Salad image

Make and share this Mango and Pineapple Salad recipe from Food.com.

Provided by morgainegeiser

Categories African

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 medium pineapple, peeled
2 small mangoes, peeled and seeded
1 medium banana, peeled
2 red peppers, seeds removed and finely diced
1/4 cup vinegar
1/8 teaspoon salt
watercress leaf

Steps:

Cut pineapple, mangoes and bananas into 3/4 inch pieces.
In salad bowl combine peppers, vinegar and salt.
Add cut fruit, mixing well.
Chill for 1 hour.
Garnish with crisp watercress sprigs.

PINEAPPLE, MANGO, AND MEYER LEMON SALAD

Pineapple, Mango, and Meyer Lemon Salad image

The classic pairing of pineapple and coconut goes even more tropical with juicy mango. Meyer lemons, which have a sweet-tart flavor, are so delicate they can go in skin-on.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 pineapple, skin removed, cored, and cut into 1/2-inch pieces
1 mango, peeled, pitted, and cut into 1/2-inch pieces
1 Meyer lemon, halved lengthwise and thinly sliced, seeds removed, plus 1 tablespoon fresh juice
1/2 cup toasted unsweetened coconut flakes

Steps:

Combine fruit and lemon juice in a bowl. Top with coconut flakes.

Nutrition Facts : Calories 177 g, Fat 8 g, Fiber 5 g, Protein 2 g, SaturatedFat 6 g, Sodium 6 g

Tips:

For the best flavor, use ripe mangoes and pineapples. Ripe mangoes will be slightly soft to the touch and have a sweet, fragrant smell. Ripe pineapples will also be slightly soft to the touch and have a sweet, slightly tangy smell.
If you don't have fresh mangoes or pineapples, you can use frozen or canned fruit. Just be sure to thaw the frozen fruit before using it.
You can add other fruits to this salad, such as strawberries, blueberries, or raspberries. Just be sure to use fruits that are in season and that will complement the flavors of the mango and pineapple.
This salad is a great way to use up leftover fruit. Just chop up whatever fruit you have on hand and add it to the salad.
This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 24 hours.

Conclusion:

Mango and pineapple salad is a refreshing and flavorful salad that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. This salad is a great way to get your daily dose of fruits and vegetables, and it is also a delicious and healthy snack.

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